Summer, sun, holidays and road tripping.
No matter where the summer takes you, food is an essential part of the travel experience. If you are in search of a fresh idea for road trip food, SA culinary darling Zola Nene has the answer.
“Just as a great summer trip can feed your soul, padkos is what keeps you fuelled and happy on the way,” she says.
Nene teamed up with KFM’s Sherlin Barends to share her love of a good, filling sarmie. They came up with a butternut and red pepper hummus pressed sandwich that could turn out to be your new road trip favourite. It is quick and easy to prepare, and can be made the night before and stored in the fridge, ready for the road. Even Barends, a self-confessed danger in the kitchen, could not believe she was able to help create such mouth-watering padkos.
BUTTERNUT AND RED PEPPER HUMMUS PRESSED SANDWICH
For the hummus:
300g diced butternut3 red peppers, deseeded and chopped2 tsp ground cuminSalt and pepper¼ cup olive oil2 tins chickpeas, drained (Nene used Rhodes Quality)4 Tbsp tahini pasteSalt and pepper
For the sandwich:
Wild rocketShaved ham or chickenCheddar 1 ciabatta or sourdough loaf
Method:
Preheat oven to 200°C.Place butternut, peppers, cumin and 4 tablespoons of olive oil into a baking dish, toss together, then roast for 25 minutes or until the butternut is tender. Place butternut and peppers, remaining olive oil, chickpeas, tahini and seasoning into a blender and puree until smooth. Cut off the top of the loaf, then scoop out the inside of the bread (don’t throw it away, freeze to use as breadcrumbs later). Spread the hummus generously all over the inside of the loaf. Then begin layering the sandwich with rocket, ham and mozzarella. Press the ingredients down firmly, then top with the bread lid. Wrap the entire loaf with foil until ready to serve. Slice into wedges to serve.